featured 2611

Gluten-Free Peach Cobbler Made with Chickpea Flour

Peach Cobbler with Chickpea Flour – a spicy, low-carb summer dessert.

The other day I was looking for ways to use my garbanzo (chickpea) flour and found a recipe for Peach Cobbler with Chickpea Flour. With fresh peaches on the counter, I decided to give it a try.

Chickpea (garbanzo, besan, gram) flour is high in protein and lower in carbohydrates than many flours, making it a good option for people on low-carb or diabetic diets and for those reducing gluten.

I chose to use plenty of warm spices to balance the chickpea flavor. I used cinnamon, vanilla, lemon zest, and a pinch of nutmeg. Originally I tried a small amount of clove and found its aroma too strong, so I omitted it from the recipe. The original version suggested 1/4 teaspoon of ginger, which I did not use; feel free to adjust the spice blend to your taste.

Overall, this Peach Cobbler with Chickpea Flour makes a tasty and wholesome addition to a summer dessert rotation.

Print
Peach Cobbler with Chickpea Flour
Cook Time
45 mins
 
Peach Cobbler with Chickpea Flour – spicy, low-carb summer dessert.
Course:

Dessert
Cuisine:

American
Keyword:

peach cobbler with chickpea flour
Author: dieTTaste
Ingredients
  • 6-8
    peaches, pitted
  • 2
    eggs
  • 3/4
    cup
    milk, dairy or non-dairy
  • 1/2
    cup
    agave syrup
  • 2
    Tablespoons
    sunflower oil or coconut oil or butter
  • 1
    cup
    chickpea
    (garbanzo, besan, gram) flour
  • 1/4
    cup
    all-purpose white flour
  • 1/4
    teaspoon
    baking powder
  • 1/4
    teaspoon
    baking soda
  • 1
    teaspoon
    cinnamon
  • 1
    teaspoon
    vanilla extract
  • 1/4
    teaspoon
    grated lemon zest
  • a pinch of nutmeg
  • 1/8
    teaspoon
    salt
Instructions
  1. Preheat the oven to 350°F (175°C). Lightly oil or butter an 8×8-inch baking dish. Slice the peaches—peeling is optional—and arrange them evenly in the dish.
  2. In a small bowl, whisk together the eggs, milk, agave syrup, and oil (or melted butter).
  3. In a separate bowl, combine the chickpea flour, all-purpose flour, baking powder, baking soda, cinnamon, vanilla, lemon zest, nutmeg, and salt. Stir the liquid ingredients into the dry ingredients until smooth.
  4. Pour about one-third of the batter over the peaches and gently toss or stir just enough to coat the slices. Pour the remaining batter evenly over the top.
  5. Bake for about 45 minutes, or until the top is golden and the center is set. Test for doneness with a toothpick; it should come out clean or with a few moist crumbs. Allow to cool slightly before serving.

Recipe adapted from: rtalloni.hubpages.com